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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Optimization of the Temperature arid Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars
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Optimization of the Temperature arid Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars

机译：四个意大利橄榄品种机械采油过程中，畸形温度和氧气浓度条件的优化

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摘要

Response surface modeling (R.SM) was used to optimize temperature and oxygen concentration during malaxation for obtaining high quality extra virgin olive oils (EVOOs). With this aim, those chemical variables closely related to EVOO quality, such as the phenolic and the volatile compounds, have been previously analyzed and selected It is widely known thai the presence of these substances in EVOOs is highly dependent on genetic, agronomic, and technological aspects. Based on these data, the two parameteis were optimized during malaxation of olive pastes of four important Italian cultivars using some phenols and volatile compounds as markers; the optimal temperatures and oxygen levels, obtained by RSM, were as follows for each cultivar. 33 5 °C and 54 kPa of oxygen (Peranzana), 32 °C and 21.3 kPa (Ogharola), 25 °C and 21.3 kPa (Coratma), and 33 °C and 21.3 kPa (Itrana). These results indicate the necessity to optimize these malaxing parameters for other olive cultivars.
机译：响应面建模（R.SM）用于优化错误期间的温度和氧气浓度，以获得高质量的特级初榨橄榄油（EVOOs）。为此，先前已经分析和选择了与EVOO质量密切相关的化学变量，例如酚和挥发性化合物。众所周知，EVOO中这些物质的存在高度依赖于遗传，农艺和技术方面。根据这些数据，在使用四个酚类和挥发性化合物作为标记物对意大利四个重要品种的橄榄糊进行过软化处理期间优化了这两个参数。对于每个品种，通过RSM获得的最佳温度和氧气水平如下。 33 5°C和54 kPa的氧气（Peranzana），32°C和21.3 kPa（Ogharola），25°C和21.3 kPa（Coratma）以及33°C和21.3 kPa（Itrana）。这些结果表明有必要优化其他橄榄品种的这些误码参数。

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